Vegetarian Cheesy Enchilada Bake Recipe

About this recipe

A hearty and satisfying vegetarian enchilada bake featuring layers of cheese, creamy sauces, and flavorful spices, perfect for a comforting dinner.

Ingredients

• 250 ml Critida Lemon Infused Olive Oil 250Ml
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 350G Natoora Datterini Tomato Soup With White Beans
• - Old India Coriander Leaves
• - Petti Delicato Extra Fine Passata
• 10" Poco Loco Flour Tortillas, 10"

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add 1/2 chopped onion and sauté until softened, about 3-4 minutes.
3. 3. Stir in 1 can of cream of mushroom soup, 1 can of tomato soup, and 1 can of passata. Mix well and let it simmer for 5 minutes.
4. 4. In a baking dish, spread a thin layer of the sauce mixture on the bottom. Layer with flour tortillas, followed by more sauce and a generous sprinkle of 1 cup shredded cheddar cheese.
5. 5. Repeat the layering process until all the tortillas, sauce, and cheese are used, finishing with a layer of cheese on top.
6. 6. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
7. 7. Let the dish cool for 5 minutes before serving. Garnish with fresh cilantro if desired.